Apple Quince Crisp with Cardamom and Rosewater

Bring the flavors of the middle east to your dessert table this fall with this apple quince crisp with cardamom and rosewater.

The calendar tells us that it is officially the fall season. But here in San Diego, we still have warm 80-degree weather. People are still going to the beach and of course, we haven’t given up our flip flops yet. But one of the ways I can tell that fall is here is from the produce aisle at the grocery store.

Apples, pears, squash and pumpkins are everywhere. The smell of cinnamon is all over these stores, too! I did manage to snag a bunch of nectarines this week, knowing it was probably the last time I could get some good ones since September is almost over.

What is Quince?

One fall fruit that you many Americans are unfamiliar with is quince. This funny looking fruit resembles a bumpy pear. But that is as far as the similarities go. Quince is not green, though, but a very bright yellow when ripe. And when I say ripe, that doesn’t mean it is a soft fruit. Quince stays rock hard even when ripe.

You could eat quince raw, but I highly discourage this. Quince has a very sour and bitter taste. The magic of quince is when it is cooked. The flesh softens and becomes quite aromatic. Like pears and apples, quince flesh quickly oxidizes and browns when peeled and chopped. The addition of lemon juice keeps it from turning brown and ugly.

What is Quince used for?

Middle Easterners have long loved this misunderstood fruit for centuries. They discovered the magical transformation of quince when it is cooked into a ruby red jam, for example. But figure whatever you do you with apples and pears, you can also prepare with quince. So that means tarts, pies and crisps along with jams, compote and even Persian stews.

Heath Benefits of Quince

Quince is not only delicious, but it is also a very nutritious food. It is a great source of dietary fiber, antioxidants, vitamins and minerals. Quince also contains a very high dose of vitamin C, and is also a good source of calcium, iron, potassium, magnesium and copper. Are you hooked now?

Where to Find Quince?

Quince is native to parts of Asia, Armenia, Turkey, Georgia, Iran and Afghanistan. I have seen several quince trees flourish here in Southern California, too. If you don’t have your own tree, you can find quince in middle eastern grocery stores and some farmer’s markets. My local Persian market sells quince as early as summer, but again, it is at its peak in the autumn months.

Quince Recipe

Which brings me to today’s recipe for Apple Quince Crisp with Cardamom and Rosewater. Because quince is a bit on the sour side, I decided to pair it with apples. And since quince is much harder than apples, I partially cooked them in water and lemon juice. This way the apples and the quince would end in the same firmness when this crisp was done cooking.

Because quince is beloved amongst us Persians, I gave my crisp a Persian twist and added cardamom and rosewater. All of the aromas that came from this dish made me swoon. This is not your ordinary fruit crisp.

For the topping I used almond slices, but you could also use walnuts, pecans and even pistachios. I love the crunch of the nuts with the oatmeal crisp. My daughter and I fight over fruit crisps and especially the crunchy topping. I was tempted to double the topping recipe just so we could enjoy more of it!

Well, I hope you enjoy this recipe and I especially hope you pick up some quince if you happen to find it. I think the fruit would surprise you. It is one of those hidden treasures among the many fall fruit choices you find this time of year.

Yield: serves 8

Apple Quince Crisp with Cardamom and Rosewater

Bring the flavors of the middle east to your dessert table this fall with this apple quince crisp with cardamom and rosewater.

Prep Time15 minutes

Cook Time45 minutes

Total Time1 hour

Ingredients

2 firm quince

2 cup water

4 granny smith apples

2 TBS lemon juice

1 tsp rosewater

1/2 tsp ground cardamom

1/4 tsp ground cinnamon

1/4 cup granulated sugar

1/3 cup plus 2 TBS all-purpose flour

1/3 cup brown sugar, light or dark

1/3 cup old-fashion oatmeal

1/8 tsp salt

4 TBS unsalted cold butter, cut into small pieces

1/4 cup almond slices

1/2 tsp crushed dried rose petals (optional)

Instructions

Preheat oven to 350ºF.

Peel and core quince, chop into small chunks and place in a small pot.

Reader Interactions

Comments

Your kids sound perfectly well rounded to me 🙂 They are learning the behaviors they display at school I am sure from their parents 🙂 Funny we do not generally get to see this at home, but it is there 🙂I adore quince and agree that the rosewater makes this crisp a bit special…very lovely!

I understand completely what you are saying about your kids. Our daughter is a bit of a nightmare at home but her teacher tells us she's the best student and always listen in class. Great quince recipe.

We’ve had some cool days, but it’s been in the 80s here this week. Very warm for this time of the year! Anyway, lovely dish. I don’t often use quince — it has a short season, so I don’t often see it. But next time I do, I’m making this! Good stuff — thanks.